03-16-2017, 06:15 PM
I guess that makes sense. If an edge has no bite or friction, obviously it's not going to cut.
Are you equating edge retention with usefulness or sharpness?
For instance, I can understand how a dull serrated knife would be much more "useful" cutting something like rope or cardboard than even a slightly dull smooth edge, even thought the smooth edge may test with the KN100 as being sharper.
From a sharpness testing point of view, are you also saying that the toothy edge would also maintain sharpness better?
I guess I'm trying to get clear in my mind the correlation between edge retention and sharpness. Or maybe just exactly a clear definition of what the term "edge retention" means from a testing point of view.
Does that make sense? Some things make me feel really thick headed!
Are you equating edge retention with usefulness or sharpness?
For instance, I can understand how a dull serrated knife would be much more "useful" cutting something like rope or cardboard than even a slightly dull smooth edge, even thought the smooth edge may test with the KN100 as being sharper.
From a sharpness testing point of view, are you also saying that the toothy edge would also maintain sharpness better?
I guess I'm trying to get clear in my mind the correlation between edge retention and sharpness. Or maybe just exactly a clear definition of what the term "edge retention" means from a testing point of view.
Does that make sense? Some things make me feel really thick headed!